NL2027723B1 - Color protection method for prepared pork chops - Google Patents
Color protection method for prepared pork chops Download PDFInfo
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- NL2027723B1 NL2027723B1 NL2027723A NL2027723A NL2027723B1 NL 2027723 B1 NL2027723 B1 NL 2027723B1 NL 2027723 A NL2027723 A NL 2027723A NL 2027723 A NL2027723 A NL 2027723A NL 2027723 B1 NL2027723 B1 NL 2027723B1
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- Prior art keywords
- color
- heme
- prepared
- protecting
- marinade
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- 235000015277 pork Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 29
- 230000004224 protection Effects 0.000 title abstract description 12
- 235000015090 marinades Nutrition 0.000 claims abstract description 17
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 238000002347 injection Methods 0.000 claims abstract description 11
- 239000007924 injection Substances 0.000 claims abstract description 11
- 238000010257 thawing Methods 0.000 claims abstract description 10
- 235000020995 raw meat Nutrition 0.000 claims abstract description 9
- 239000005457 ice water Substances 0.000 claims abstract description 8
- 238000009966 trimming Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000013614 black pepper Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 230000008569 process Effects 0.000 claims description 9
- 239000004615 ingredient Substances 0.000 claims description 8
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 4
- 239000001913 cellulose Substances 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 210000003195 fascia Anatomy 0.000 claims description 3
- 229920002678 cellulose Polymers 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 1
- 150000003278 haem Chemical class 0.000 abstract description 31
- 235000013622 meat product Nutrition 0.000 abstract description 18
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000002474 experimental method Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 abstract 1
- 206010017577 Gait disturbance Diseases 0.000 abstract 1
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 12
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 12
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 12
- 235000018889 capsanthin Nutrition 0.000 description 12
- 235000012658 paprika extract Nutrition 0.000 description 12
- 239000001688 paprika extract Substances 0.000 description 12
- 241000272525 Anas platyrhynchos Species 0.000 description 8
- 210000000481 breast Anatomy 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 102000004338 Transferrin Human genes 0.000 description 4
- 108090000901 Transferrin Proteins 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 239000012581 transferrin Substances 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 150000004032 porphyrins Chemical group 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 102000036675 Myoglobin Human genes 0.000 description 2
- 108010062374 Myoglobin Proteins 0.000 description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 2
- 244000178231 Rosmarinus officinalis Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000834 fixative Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229940092258 rosemary extract Drugs 0.000 description 2
- 235000020748 rosemary extract Nutrition 0.000 description 2
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 1
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical group [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010022971 Iron Deficiencies Diseases 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229940106135 cellulose Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000010525 oxidative degradation reaction Methods 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Polymers 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003761 preservation solution Substances 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 150000003233 pyrroles Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
- A23L33/165—Complexes or chelates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present disclosure relates to the technical field of prepared meat products, and in particular to a color pro— tection method for prepared pork chops. The method includes raw meat thawing a trimming a marinade injection stumbling and marinating a stuffing a freezing a slicing and packaging a frozen storage at —l8°C; the marinade is formulated as follows: based on the mass ratio of raw meat, l—2% salt, O.2—O.4% monosodium glutamate, O.4—O.6% sugar, 0.08—0.12% white pepper, O.4—O.6% sodium tripolyphosphate, 0.08—0.12% 10 sodiunl bicarbonate, 0.15—0.25% ginger* powder, 0.05—0.20% heme, and 28—32% ice water. In the present disclosure, the heme is used for the color protection of prepared.pork chops, and an optimal addition amount thereof is explored through a plurality of experiments; experimental results indicate that after the prepared pork chops with the heme are thawed repeatedly, there is no significant difference in smell be— fore and after processing, and flavor has a little change; moreover, there are insignificant differences in redness and yellowness values of the pork chops.
Description
COLOR PROTECTION METHOD FOR PREPARED PORK CHOPS
The present disclosure relates to the technical field of prepared meat products, and in particular to a color pro- tection method for prepared pork chops.
Chinese Patent Application No. CN201910099018.4 provides a compound antioxidant for color protection and preservation of prepared meat products, a preparation method and appli- cation thereof, and the compound antioxidant includes the following raw materials: 1-30% by weight of rosemary ex- tract, 0.3-10% by weight of nisin, and 0.3-10% by weight of e-polylysine salt.
Chinese Patent Application No. CN201710985502.8 dis- closes a method for color protection and preservation of meat products, including the steps of: soaking and cleaning meat products in clean water for 5 min; pulling out and drying the meat products; soaking the meat products in ozone-containing water with an ozone concentration of 8 mg/L for 15 min; pulling out and draining the meat products; immersing the meat products in a composite preservation so- lution, which is composed of 1.5% chitosan, 0.3% tea poly- phenol, 0.5% VC and 0.5% propolis; pulling out and air- drying the meat products, applying a layer of composite preservation solution on the inner wall of a cling film for meat products, packaging the meat products in a vacuum with the cling film, and refrigerating.
Chinese Patent Application No. CN201810323967.1 dis- closes a color protection method for prepared duck breast, including the steps of: 1) thawing the frozen duck breast in the air, cutting it into slices of uniform thickness with a slicer, and removing obvious adipose and connective tissues from the surface, and trimming the duck breast into a uniform-sized block; 2) tumbling the sliced duck breast together with pre-prepared marinade for 30 min, and then place a the sample at 4°C to marinate for 16 h; and 3) freezing the above marinated duck breast in a freezer at - 20°C for 20 h to lower the center temperature to -18°C, and finally storing the sample in a refrigerator at -10°C. Dif- ferent concentrations of rosemary extract and ginger extract are used as color fixatives.
The disadvantage of this solution is that the rosemary extract is an exogenous additive, which is irritating to the nervous system, so that the rosemary-containing food is not suitable for patients with hypertension and epilepsy. Be- cause the duck breast must be stored in the freezing process, repeated freezing and thawing issue is involved during transportation and sales, so the changes in duck breast quality under repeated freezing and thawing should be in- volved in this solution, but only the effects of color fix- atives on duck breast color and lipid oxidation rate during storage days are measured in this technology.
Chinese Patent Application No. CN201711210594.9 dis- closes a method for improving the color stability of meat products. Transferrin aqueous solution is sprayed and ap- plied evenly on the surface of fresh meat cuts; transferrin powder is added to the fresh minced meat or fresh ground meat, mixed evenly, and let stand for 30-50 min; the meat cuts are directly stored or processed into the finished products with auxiliary materials, forming final products with a stable color; the stable color exhibits bright red meat, which can be maintained for more than 10 days.
The disadvantage of this solution is that the transferrin is added to stabilize the color of the meat product on the basis of the original color, which eliminates the method of dyeing, and is only suitable for a type of meat product with a bright red color and a good color. However, meat products such as pork are slaughtered, divided and sent to the work- shop. After repeated freezing and thawing during transpor- tation, the content of myoglobin is reduced, resulting in a lighter meat color, even light white color and poor sensory evaluation. When using such raw meat for processing, even if additives such as transferrin, which can stabilize the color, are added, the content of myoglobin will not in- crease. The bright color of the meat is still a key factor that affects customers' purchasing behavior.
In the process of modern industrialized production of prepared pork chops, an appropriate amount of capsanthin is added to give the prepared pork chops an attractive color and increase consumers’ desire to purchase the product. How- ever, capsanthin is extremely sensitive to light and tem- perature. Therefore, capsanthin-containing products are prone to oxidative degradation during transportation, stor- age, and sales, which will cause the products to fade, greatly affecting the sensory quality and commercial value of the products. The only pigment allowed in GB/2760 to be used in prepared meat products is capsanthin. The single type of pigment limits the development of prepared meat products.
To solve the above technical problems, the present dis- closure provides a color protection method for prepared pork chops.
To achieve the above objective, the present invention provides the following technical solution:
A color protection method for prepared pork chops is provided, including raw meat thawing — trimming — marinade injection > tumbling and marinating — stuffing — freezing — slicing and packaging — frozen storage at -18°C; the marinade is formulated as follows: based on the mass ratio of raw meat, 1-24 salt, 0.2-0.4% monosodium glutamate, 0.4-0.6% sugar, 0.08-0.12% white pepper, 0.4-0.6% sodium tripolyphosphate, 0.08-0.12% sodium bicarbonate, 0.15-0.25% ginger powder, 0.05-0.20% heme, and 28-32% ice water.
In the trimming step, fat and fascias may be removed from thawed raw pork and cut into about 10 x 10 x 2.5 cm cutlets weighing about 250 g for use.
In the marinade injection step, the ice water and ingre- dients may be evenly stirred and injected, with an injection rate of 70%.
In the tumbling and marinating step, tumbling conditions may be: marinating temperature 0-4°C, vacuum degree <70 kPa, rotational speed 20 r/min, tumbling time 20 min, intermit- tent time 10 min, and total tumbling time 2 h.
In the stuffing step, marinated cutlets may be stuffed into a cellulose casing.
In the freezing step, the freezing may be conducted at - 18°C for 2 days to shape.
In the slicing and packaging step, the slice size of the pork chop may be 8.5 cm in diameter and 2 cm in thickness.
Compared with the prior art, the present disclosure cre- atively proposes the use of heme, instead of capsanthin, for color protection of prepared pork chops, and an optimal addition amount thereof is explored through a plurality of experiments; experimental results indicate that after the prepared pork chops with the heme are thawed repeatedly, there is no significant difference in smell before and after processing, and flavor has a little change; moreover, there are insignificant differences in redness and yellowness val- ues of the pork chops.
As a by-product of natural pig blood, heme is composed of one iron atom and four porphyrin rings. Porphyrin is a planar ring composed of four pyrroles connected by methylene bridges, and acts as a chromophoric group in the pigment; porphyrin has strong colorability and excellent resistance to repeated freezing and thawing, can confer a good redness value on prepared pork chops, substantially reduces yellow- ness value thereof compared with capsanthin, and can be used as one of the candidates for natural pigments. In addition, the heme is an important nutrient in the blood, with high iron content. In the human body, absorption rate of iron in the heme is three times that of inorganic iron. Ferropor- phyrin in the blood can significantly improve anemia caused by iron deficiency in food. As a natural food additive, the heme can ensure excellent food quality and safety.
5 FIG. 1 is a histogram of the color of the prepared pork chops darkening with the increasing of addition of heme, where ck is Comparative Example 1, 0.053%X is Example 2, 0.10%X is Example 3, 0.15%X is Example 4, 0.20%X is Example 5, and 0.08%L is Comparative Example 2.
NOTE: Different letters in the figure indicate signifi- cant differences (P<0.05).
The technical solutions in the examples of the present disclosure will be described clearly and completely in con- junction with the drawings in the examples of the present disclosure. Obviously, the described examples are only a part of, not all of, the examples. All other examples ob- tained by persons of ordinary skill in the art based on the examples of the present disclosure without creative efforts shall fall within the scope of the present disclosure.
Example 1
A color protection method for prepared pork chops was provided, and the specific method was as follows: (1) Raw meat was thawed. (2) Trimming: Fat and fascias were removed from thawed raw pork and cut into about 10 x 10 x 2.5 cm cutlets weighing about 250 g for use. (3) Marinade injection: The ice water and ingredients were evenly stirred and injected, with an injection rate of 70%. The marinade was formulated as follows: based on the mass ratio of raw meat, 1-2% salt, 0.2-0.4% monosodium glu- tamate, 0.4-0.6% sugar, 0.08-0.12% white pepper, 0.4-0.6% sodium tripolyphosphate, 0.08-0.12% sodium bicarbonate, 0.15-0.25% ginger powder, 0.05-0.20% heme, and 28-32% ice water.
(4) Tumbling and marinating: Tumbling conditions were: marinating temperature 0-4°C, vacuum degree <70 kPa, rota- tional speed 20 r/min, tumbling time 20 min, intermittent time 10 min, and total tumbling time 2 h. (5) Stuffing: Marinated cutlets were stuffed into a cel- lulose casing. (6) Freezing: The freezing was conducted at -18°C for 2 days to shape. (7) Slicing and packaging: The slice size of the pork chop was 8.5 cm in diameter and 2 cm in thickness. (8) The pork chops were frozen and stored at -18°C.
Example 2
The formula of the marinade in Example 1 was adjusted as follows: 1.5% salt, 0.3% monosodium glutamate, 0.5% sugar, 0.13 white pepper, 0.5% sodium tripolyphosphate, 0.12 sodium bicarbonate, 0.2% ginger powder, 0.05% heme, and 30% ice water. The remaining process conditions remained unchanged.
Example 3
The heme in the formula of the marinade in Example 2 was adjusted to 0.10%, and the addition of other ingredients and the process conditions remained unchanged.
Example 4
The heme in the formula of the marinade in Example 2 was adjusted to 0.15%, and the addition of other ingredients and the process conditions remained unchanged.
Example 5
The heme in the formula of the marinade in Example 2 was adjusted to 0.20%, and the addition of other ingredients and the process conditions remained unchanged.
Comparative Example 1
The heme in the formula of the marinade in Example 2 was removed, and the addition of other ingredients and the pro- cess conditions remained unchanged.
Comparative Example 2
The heme in the formula of the marinade in Example 2 was adjusted as 0.08% capsanthin, and the addition of other ingredients and the process conditions remained unchanged.
Various indexes were measured after the prepared pork chops finally prepared in Examples 2 to 5 and Comparative
Examples 1 and 2 were frozen in a -18°C freezer for 5 days, and the following comparisons were made.
I. Color difference measurement:
A frozen and prepared pork chop sample was thawed in a refrigerator at 4°C. When the center temperature of the sample reached about 2°C, the sample was taken out, excess water was absorbed from the surface of the sample with filter paper, and the color of the sample surface was measured with a colorimeter. The instrument was calibrated with a white- board before the measurement. The measurement area is 8 mm.
D65 light source (10°) was selected. The result was ex- pressed in redness (red/green) and yellowness values (yel- low/blue}. Through freeze-thaw color difference measure- ment, the pork chop was frozen for 12 h, taken out and thawed to measure a first color difference; after the measurement, the pork chop continued to be frozen for 12 h, taken out and thawed to measure a second color difference; a third color difference measurement had the same operation steps.
II. Flavor determination:
Injection volume was 800 uL; headspace heating tempera- ture was 65°C; headspace heating time was 180 s; delayed collection time was 480 s; data acquisition time was 120 s; acquisition interval was 1.0 s; flow rate was 150 mL ‘mint; headspace injection volume was 500 pL; injection speed was 500 pL -st; total injection volume was 3.0 mL.
III. Sensory evaluation:
Five postgraduates majoring in food and five technical personnel of Yurun Group were invited to form an evaluation team. The purpose, significance, and sensory evaluation in- dicators and precautions of the experiment were first clar- ified, and the double-blind method was used for inspection.
The color, smell, texture, taste and overall acceptability of the product were mainly evaluated. The highest score for each indicator was 10 points, and the lowest one was 1 point.
The quality of the sample was determined according to the score.
The results show as follows: 1. As shown in FIG. 1, with the increasing amount of heme added, the redness value of the prepared pork chop in- creased. When the amount exceeds 0.10%, the redness value increased significantly (P<0.05), which was higher than that of 0.08% capsanthin. With the increasing amount of heme added, the yellowness value increases, but the effect was not significant (P>0.05). The yellowness value of 0.08% cap- santhin is significantly greater than that of the heme and blank group. 2. The sensory evaluation result of combined heme and capsanthin was: 0.10% heme > 0.05% heme > 0.08% capsanthin > 0% heme > 0.15% heme > 0.20% heme. Combined with sensory evaluation, it was finally determined that the optimal amount of heme added in the prepared pork chops was 0.103.
Finally, it is determined that the optimal amount of heme added in the prepared pork chops is 0.10%. 3. The redness value, yellowness value and flavor of pork chops with 0.10% heme and 0.08% capsanthin frozen and thawed thrice were measured. It was found that the redness and yellowness values of the pork chops did not change signif- icantly after thawing thrice. In the electronic nose anal- ysis, the variance contribution of principal component 1 (98.057%) was far greater than that of principal component 2 (1.807%), indicating that greater distance between samples on the abscissa showed a greater difference; even if the distance on the ordinate was large, the actual difference was not large because of relatively small variance contri- bution of principal component 2. Therefore, it can be con- cluded that after three freeze-thaw cycles, the distribution area of heme is relatively close, indicating that there is no significant difference in smell before and after repeated thawing, and the flavor changes little.
Although the examples of the present disclosure have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitu- tions, and variations can be made based on these examples without departing from the principles and spirit of the present disclosure, and the scope of the present disclosure should be limited by the appended claims and equivalents thereof.
Claims (7)
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